You've probably had eggplant every which way: eggplant parmesan, caponata, even baba ghanoush! But have you ever tried Eggplant Modo Mio? Try out this delicious recipe with us in the kitchen!

Eggplant Modo Mio

Ingredients:
2 large eggplants
2 cups bread
1/2 cup raisins
1 cup diced tomatoes
2 garlic cloves, minced
1 cup Romano cheese
1 teaspoon onion salt
2 tablespoons chopped fresh parsley, basil and oregano
Olive oil, for sautéing
Salt and pepper to taste

Instructions:
1. Preheat your oven to 375°F (190°C).
2. Cut the eggplants in half lengthwise. Scoop out the flesh, leaving about a 1/2inch border around the edges. Chop the scoopedout flesh into small pieces.
3. In a skillet, heat some olive oil over medium heat. Add the chopped eggplant flesh, tomatoes and onion powder and salt, then sauté until softened, about 57 minutes. Add garlic and sauté 2 minutes more.
4. In a bowl, combine the sautéed eggplant, raisins, tomatoes, cheese, onion salt, chopped herbs, salt, and pepper. Mix well.
5. Brush the inside of the eggplant halves with olive oil and sprinkle with a little salt and pepper.
6. Stuff the eggplant halves with the bread crumb mixture, pressing gently to pack it in.
7. Place the stuffed eggplant halves on a baking sheet lined with parchment paper.
8. Bake in the preheated oven for 2530 minutes or until the eggplant is tender and the stuffing is golden and crispy on top.
9. Serve hot.